Dear mrs mano.....i made yr mysore rasam & it came out really well nga.....thank u....:-)
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Dear mrs mano.....i made yr mysore rasam & it came out really well nga.....thank u....:-)
Dear Suvai!
Thank you very much for the nice feedback on 'mysore rasam'!!
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Dear Sinrultz!
I am posting here the recipes for ‘Sambar vadai’ and ‘Thayir vadai’ for you! As I was in Tamilnadu for a family function for the past month, I could not post these recipes earlier. I regret for the delay.
SAMBAR VADAI:
For vadai:
Ingredients:
Whole black gram- 1 cup
Raw rice- 1 tbsp
Salt to taste
Oil to fry
Procedure:
Soak the black gram and the raw rice for an hour. Then grind them in a grinder to a fluffy texture sprinkling water in intervals. The salt must be added at the last stage. Heat oil, wet the left palm, take a ball of the ground mixture, flatten it on the wet palm and slip it in to the hot oil. Fry all the vadais to golden brown in this manner. The fire must be medium. Press them slightly in a kitchem towel to take out the excessive oil.
SAMBAR:
Ingredients:
Tuar dal- ¾ cup
Tamarind- a small lime size
Chopped tomato- 1 ½ cup
Sambar onions- 1 cup
Slit Green chillies-2
Chopped coriander-qaurter cup
Curry leaves- a few
Asafetida- 1 sp
Turmeric powder- half sp
Salt to taste
Gingelly oil- 4 tbsp
Mustard seeds- 1 tsp
Fry the following ingredients in a tsp of oil and powder them to a coarse powder:
Red chillies-5, coriander seeds-1 tbsp, Bengal gram-1 tsp, fenugreek seeds-half sp, cumin seeds- a pinch, curry leaves-1 arc, shredded coconut- 1 tsp
Procedure:
Soak the tamarind in a cup of water for an hour then extract its juice. Cook the dal in a pressure cooker for 5 whistles.
Heat the oil in a vessel and the mustard seeds. When the splutter, add the onion with the green chillies and fry them to a slightly golden brown colour. Then add the tomatoes with the coriander leaves, asafetida powder and the turmeric powder. Cook them until they become mashed and the oil floats on the surface. Add the tamarind extract and allow it to boil for 10 minutes. Add the cooked dal with enough water. Sprinkle the sambar podi and mix well. Boil the sambar on slow fire for 10 minutes. The sambar must be watery. Before serving, add all the vadais and allow them to soak in it for 15 minutes.
THAYIR VADAI:
Ingredients:
Thick curd- 3 cups
Thin butter milk- 2 cups
Chopped coriander- quarter cup
Salt to taste
Hot vadais
Grind the following to a slight coarse mixture:
Shredded coconut- 1 tbsp
Green chillies-2
Ginger- a pea size
Gram dal- 1 tsp
Cashew nuts- 2
Procedure:
Mix the coarse paste in the curd with enough salt. Put all the hot vadais in the butter milk for 2 minutes, then take them out and squeeze the water thoroughly. Then add all of them in the curd mixture and mix well. Decorate with the coriander leaves.
Thank you very much ma'am..excited to try it out soon
Hi to all :boo:
I am Karthika new to this thread.Mrs.Mano .. Mam I have read all your recipes posted in this thread.If possible pls post the recipe of Elumbu kulambu.Thanks in advance :)
Dear Karthika!
Welcome to this thread!
Here is the recipe of ‘elumbu kuzhambu’ for you!
MUTTON ELUMBU KUZHAMBU:
Ingredients:
Mutton elumbu[bones]- 500gms
Fennel seeds-2tsp
Sambar onions-1 cup
Garlic flakes-20
Shredded ginger- 1 tbsp
Tuar dal-3/4 cup
Turmeric powder
Chilli powder- 2 tsp
Coriander powder-3 tsp
Drumstick-3
Patato-2
Onion[sliced]-half cup
Crushed tomato- 1 cup
Cloves-2
Cinnamon- 1 piece
Chopped coriander leaves- half cup
Curry leaves- a few
Oil- 4 tbsp
Shredded coconut-1 cup
Poppy seeds-1 tbsp
Salt to taste
Procedure:
Pressure cook the dal with enough water. Grind the sambar onions, 1sp fennel seeds, ginger and the garlic coarsely and mix with the bones. Pressure cook the bones with little water to 8 to 10 whistles on slow fire. Heat a pan and pour the oil. Add the sliced onion with the gloves and the cinnamon and fry them to golden brown. Then add the tomato and the greens with the turmeric powder. Cook them until they are crushed and the oil floats on the surface. Add the bones with enough water, salt, powders and the vegetables. When the vegetables are half cooked, add the cooked dal. Grind the coconut with the poppy seeds and the remaining fennel seeds to a fine paste. Add this paste to the simmering kuzhambu. When the vegetables are cooked and the required consistency is acquired, put off the fire.
I wish all the hubbers a very 'HAPPY DEEPAVALI'!!
happy diwali Mrs Mano :)
Dear Mrs Mano!!!
Iniya Deepavali Vaazhthukal nga....to you & all hubbers too!
s
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Dear NOV!
Thanks a lot for the warm wishes and wish the same to you!!
Dear mrs mano,
What is thirutu halva? athoda recipe iruntha podunga plz....thank u nga in advance.
is it same as black halva?
Mrs Mano...
Thank u very much for posting the Elumbu kuzhambu recipe.I will try this recipe this week and i will tell u how it comes. I have a small doubt.In that recipe you have mentioned measurements in cup.Cup means how much gms it will come approximately? and one more thing i have that soup bowl(used in road side soup shops).Can i use that for this measurement.Thanks in advance!
Dear karthika!
One cup measures 100 gms for flours while it measures more or less 150gms for dals etc. You can take a small cup which measures 150gms to 200 gms of dals correctly. This will go for all my recipes. But for vegetables, you can even use a little bigger cup. No problem.
Dear Selvi!
I am posting here the recipe of ‘ CRAB KUZHAMBU’ for you!!
CRAB KUZHAMBU:
Ingredients:
Crabs-9
Onion [sliced]-3
Crushed tomatoes-3 cups
Ginger- 1 “piece
Garlic flakes-15
Fennel seeds-1 tbsp+ 1 tsp
Shredded coconut- 1 1/2 cups
Curry leaves- quarter cup
Chopped coriander leaves-1 cup
Chilli powder- 11/2 tbsp
Coriander powder- half tbsp
Turmeric powder- half tsp
Boiled rice- a handful
Peppercorns- 1 tbsp
Cumin seeds- half tsp
Oil- 5 tbsp
Salt to taste
Procedure:
Clean the crabs well and cut each crab in to 2 pieces. Separate the legs. In a dry pan fry the rice, peppercorns, 1 tsp fennel seeds and the cumin seeds to light golden brown. When cooled, powder them to a fine flour. Grind the coconut with the ginger, garlic and the remaining fennel seeds to a fine paste.
Heat a pan and pour the oil. Add the onion and fry them to golden brown. Then add the tomatoes with the curry leaves, coriander leaves and the turmeric powder and fry until the tomatoes are cooked to a mashed paste and the oil floats on the surface. Add the crab pieces and the legs along with the chilli and coriander powders and 4 cups of water. Add the salt. When the crabs are cooked for 10 minutes, mix well and add the coconut paste. Water can be added according to the consistency. Cook for further 10 minutes. When the gravy starts to thicken, sprinkle the ground powder little by little and mix well. Keep the kuzhambu on slow fire for ten more minutes mixing in intervals.
Aunty,
this was the exact receipe amma told me, sure i will try and give u feedback. thank u so much. i have sent the link to amma also.
Today i made ur soya chunky gravy. That was one of the favourite dish for our kids.
selvi
Dear Selvi!
This recipe originally belongs to my mother in law. For extra flavour and richness, I am always adding a lots of tomatoes and coriander leaves which will make the kuzhambu delicious.
And thanks a lot for the nice feedback on 'SOYA CHUNK CURRY'!!
aunty,
i knew ur cooking, it so delicious. channa pulav is on our weekly schedule. everybody enjoys it. My husband that is a whole meal. So for me it is very easy to cook that too. Everybody will eat quietly. Also last week i made green thokku, that was also a superhit.
Thanks for the receipes. take care
selvi
Dear mrs mano,
I tried your tomato thokku - 1.....we had it with dosai & it was veryyyy delicious......thank you nga for another wonderful recipe....:-)
neenga epadi irukeenga? hope all is well.
take care
s
Dear Selvi!
I felt happy to know that my 'Chenna pulao' often plays an important role in your cooking! Thanks for it as well as the nice feedback on green thokku.
Dear Suvai!
Thank you very much for yr nice feedback on 'Tomato thokku', suvai! It is a very tasty recipe. It will be very tasty if you use it as a spread along with butter on sandwiches!
Yes, I am doing well now. Again I am going to my native place next week.
Here I am posting a few interesting recipes which I have tried last week.
KEERAI KUZHAMBU:
Ingredients:
Finely chopped Keerai- 2 cups
Small onion [chopped]- half cup
Crushed tomato- half cup
Tamarind-a big lime size
Fenugreek powder- quarter sp
Turmeric powder- half sp
Chilli powder- 1 sp
Sambar powder- 1 sp
Coriander powder-half sp
Salt to taste
Gingelly oil-3 tbsp+!sp
Procedure:
Soak the tamarind in 2 cups of warm water for half an hour and then extract its juice.
Heat a pan and pour 3 tbsp gingelly oil. Add the onion and fry them to golden brown. Then add the tomatoes with the turmeric powder and cook it until they are mashed and the oil floats on the surface. Add the fenugreek powder and fry for a few seconds. Then add the keerai and cook for a few minutes. Pour the tamarind juice with the powders and salt. Boil the kuzhambu for a few minutes and when the colour of the keerai begins to change, put off the fire. Pour the remaining oil and mix well.
GREEN GRAM AND PANEER GRAVY:
Ingredients:
Whole Green gram- 1 cup
Paneer pieces cut into half inches-1 cup
Crushed tomatoes-2 ½ cups
Chilli powder-2 tsp
Salt to taste
Turmeric powder- half sp
Oil-4 tbsp
Cumin seeds-half sp
Curry leaves-a few
Chopped coriander-half cup
Chopped onion-1 cup
Grind the following in to a fine paste:
Shredded coconut- half cup, fennelseeds-1 tsp, garlic flakes [small]-5, shredded ginger-half sp
Procedure:
Pressure cook the green gram with enough water for 4 whistles. Heat a pan and pour the oil. Add the cumin seeds with the curry leaves. Then add the onion and fry them to golden brown. Then add the tomatoes with the turmeric powder and cook it until they are mashed and the oil floats on the surface. Add the cooked green gram with the chilli powder and 2 cups of water and cook for a few minutes. Add the paneer pieces with the salt. After a few minutes add the ground paste and mix well. Add the chopped coriander. Cook for a few minutes.
Aunty,
paneer with green gram is different for me. here i have some doubts, do we need to soak the gram? also do we need to fry the paneer pieces?
selvi
Dear mrs mano,
I have some in the fridge will surely try spreading it on toast...thanks for the tip nga...:-)
Have a safe trip nga!
Dear selvi!
There is no need to soak the green gram overnight. When you start cooking, pressure cook the green gram. After taking off the pressure cooker from fire, you can start frying the onions and tomatoes. In this way, you can finish this gravy in just 30 minutes. But sprouted green grams and soaked green grams are more delicious definitely.
For paneer, in olden days, it was said to fry them before cooking. Now there is no need for it. You can add them straightly from the fridge after they had been thawed from the freezer overnight. If there is no time for that, you can take them from the freezer, put them in slightly warm water for 10 minutes and then you can add them to the boiling gravy. The paneer's taste will be delicious in this way.
Dear Suvai!
Another tip is here for you!
When you prepare masala dosai, first spread this thokku evenly and then spread the potato masala. The dosa'si taste will be delicious.
Dear mrs mano,
oh nice idea nga ....will surely spread yr tomato thokku first on the dosai & then put the potato masala.....
Want to share something that i did with it....i spread the thokku on brown toast & sprinkled some mozzarella cheese & oven la vachi eduthen...omg table la irunthu engey pochiney therila :mrgreen:
thank u nga for yr tips..:-)
Dear Selvi!
I want to clarify some doubts on Amma's thoppam[suzhiyan] which she is doing often for me. If I make it this morning, can I keep it outside till tomorrow morning? How long it will lost?
Dear Suvai!
With this thokku, you can make a nice sandwish spread with corn. Microwave 1 cup of frozen corn after washing them well, along with 1 tsp of butter, 1 or 2 tsp of this thokku and 1 tbsp of chopped spring onion for 2 minutes on High. This can be eaten as a evening snack also. This I am doing often for my sandwiches.
aunty,
normally amma make thoppam for diwali. she makes it previous day night itself and on the diwali day she will keep it outside till evening. It will stay for a day, not more than that.
selvi
Aunty,
i was so much tempted about tomato thokku, can u please tell me where is that receipe of tomato thokku.
i also want to try it. thanks in advance.
selvi
Dear Selvi!
This thakkali thokku recipe is a very old one and is always having a lots of fans! Years back, I have posted this in my first thread. Here I have pasted it from my file.
TOMATO THOKKU-1:
Fry 1sp fenugreek seeds and a pea-sized asafoetida in a tsp of oil to a golden brown colour and then powder them finely.
Grind 4 big tomatoes with a gooseberry-sized tamarind and 7 red chillies to a fine paste. Pour this in a pan and heat it.
Add 1sp turmeric powder and mix well.
Cook until all the water is evaporated.
Then heat a kadai and pour 6tbsp gingelly oil.
When the oil becomes hot, add 1sp mustard seeds.
When they splutter add a handful of curry leaves, and 1 tbsp of finely chopped garlic flakes and fry them on a slow fire for a few seconds.
The colour of the garlic flakes should not be changed.
Then add the cooked tomato paste and enough salt.
Cook on slow fire for some minutes until the oil floats on the surface.
Add the fried powder and mix well.
Cook for a few minutes and then put off the fire.
thank u so much aunty. i will try it.
selvi
Quote:
Originally Posted by Mrs.Mano
dear mrs mano,
what an awesome idea........saves time too.....thanks nga...will surely try it...i am positive about the super taste ;-)
thanks nga
Mrs.Mano, can u pls post a recipe for mini pepper idli & mini masala idli?...
Dear Dev!
As I am in Tamilnadu now, I happened to notice yr query only a few days ago.
I have never cooked Pepper idli. But I have some tips for it. In 4 tbsp of gingelly oil, fry a little cumin seeds with curry leaves, asafetida powder, a handful of finely chopped small onions with one tbsp of coarsely crushed peppercorns. When you pour idli batter on the moulds, pour half the quantity first, then sprinkle half tsp of this mixture and pour the remaining batter on it to fill the mould. Then steam the pepper idly.
For masala idli also, you can prepare potato masala, fill it as in the above method and steam them.
I have cooked this delicious rice variety a few days back. Here is the recipe!
THENGAIPAL PULAVU SADHAM:
Ingredients:
Basmati rice- 1 heaped cup
Bengal gram-2 tbsp
Green gram- quarter cup
Slice onon-1
Finely chopped tomato-1
Mint leaves- 1 cup
Coriander leaves-chopped- 1 cup
Thick coconut milk- 1 cup
Salt to taste
Ghee-3 tbsp
Oil-2 tbsps
Turmeric powder- half sp
Grind the following ingredients coarsely:
Ginger- 1 tsp, small garlic flakes-5, cardamom-1, clove-1, cinnamon- a small piece, green chillies-2
Procedure:
Heat a vessel and pour the ghee and the oil. Add the onion and fry it to golden brown. Then add the ground paste and fry for a few seconds. Then add the tomato with the turmeric powder, mint and coriander leaves. Fry them well until the tomatoes are mashed well and the oil floats on top. Pour 5 cups of water with the coconut milk and salt. Wash the rice and the dals and add them to the milk. Cook on slow fire. When the rice is fully cooked and all the water is evaporated, add a little ghee and put off the fire.
.
Aunty,
how r u? thengapal pilav satham, is thengapal kitchadi. final result of this pilav will be like paruppu sadham, am i right. I have the receipe of thengapal kitchadi of urs, which i prepare regularly at home. kids like that so much.
selvi
Mrs.mano, thanks a lot... your version of pepper idli is very diff...will try it out...
Thanks again...:)
Dear mrs mano,
Epadi irukeenga?
Thengai paal pulao sounds very interesting...never heard of dals in pulao.....try pannitu solaren kandipa onga kita.
do u by any chance have andra ellu adai recipe nga? iruntha share pannunga plz. avanga chutneys & podis iruntha kooda share pannunga plz. Thanks nga in advance.